The Harvest Moon looks like a big ole pumpkin in the sky, just before dark...
... the moon should be full September, October, November...the Autumn moon often helps the farmers working in their fields late in the night trying to bring their late crops in.
There were many nights years back that old man Garver would be harvesting a late crop of soy beans across the way by the light of the moon. Sure miss hearing the chugging of the old John Deer forgaging through the fields.
The Harvest Moon also brings on garden harvest time...
... the last couple weeks I have been busy harvesting near dusk, tomatoes...
for salsa,jars of stewed, and many to freeze...
A neighbor down the road has been very generous with his bumper crop of zucchini. Every few years I put up a slew of zucchini relish. I have not bought relish in over 30 years. This relish recipe has been passed on to many.
10 cups zucchini, minced
1 cup pickling salt
5 cups onion, minced
1 cup celery, diced
3 green peppers, diced
2 sweet red peppers, diced
2 teaspoons turmeric
1 tablespoon dry mustard
2 tablespoons celery seed
1 tablespoon mustard seed
6 cups sugar
5 cups white vinegar
3 tablespoons cornstarch
Prepare zucchini, combine with salt and other vegetables. Allow mixture to stand overnight. Drain; rinse thoroughly and drain again in a colander. Press bowl down on top of vegetable mixture to force out as much liquid as possible. In a large enamel or stainless steel pot, combine remaining ingredients; add vegetables and bring to a boil. Reduce heat and boil gently 20 - 40 minutes, stirring often. Ladle relish into hot sterilized jars and seal. Makes 8 pints.